Description
These Mini Crab Cakes are a delightful appetizer featuring lump crab meat combined with a flavorful blend of seasonings and light binder ingredients. Perfectly pan-fried to golden perfection, they offer bite-sized seafood bliss that’s ideal for parties or a tasty starter. Paired with lemon wedges and tartar sauce, these crab cakes are crispy on the outside and tender inside, making them irresistible.
Ingredients
Scale
Crab Cake Mixture
- 1 lb lump crab meat, picked over for shells
- 1/2 cup breadcrumbs (preferably panko)
- 1/4 cup mayonnaise
- 1 large egg, lightly beaten
- 1 tbsp Dijon mustard
- 1 tsp Worcestershire sauce
- 1 tsp Old Bay seasoning
- 1/4 tsp garlic powder
- 2 tbsp finely chopped parsley
- 2 tbsp finely chopped green onion
- Salt and pepper to taste
For Frying and Serving
- 2 tbsp butter
- 2 tbsp olive oil
- Lemon wedges, for serving
- Tartar sauce, for serving
Instructions
- Mix the Crab Cake Ingredients: In a large bowl, gently combine the lump crab meat, breadcrumbs, mayonnaise, lightly beaten egg, Dijon mustard, Worcestershire sauce, Old Bay seasoning, garlic powder, chopped parsley, chopped green onion, salt, and pepper. Mix carefully to avoid breaking up the crab meat too much to maintain texture.
- Shape the Crab Cakes: Form the mixture into small patties about 1.5 inches wide. Place the formed patties on a parchment-lined baking sheet. Chill them in the refrigerator for at least 30 minutes to help them maintain their shape during cooking.
- Heat the Pan for Frying: In a large skillet, heat butter and olive oil over medium heat until melted and hot but not smoking, preparing the surface for frying the crab cakes.
- Fry the Crab Cakes: Fry the crab cakes in batches, cooking for approximately 2 to 3 minutes on each side. Cook until they are golden brown and crispy on the outside, carefully flipping to ensure even browning without breaking.
- Drain and Serve: Transfer the cooked crab cakes to a paper towel-lined plate to absorb excess oil. Serve warm with fresh lemon wedges and tartar sauce for dipping to complement the crispy, flavorful crab cakes.
Notes
- For advance preparation, shape and chill the crab cakes up to 24 hours before cooking.
- To make a healthier version, bake the crab cakes at 400°F for 12–15 minutes, flipping halfway through baking.
- Uncooked crab cakes can be frozen for up to 1 month; thaw them before frying or baking.
